Perfect Lemon Curd Recipe | Cupcake Jemma

I used this recipe today. Mixed it with cream for a filling for my pavlova roll with fresh berries. Also drizzled some neat on top. So delicious!
Thanks Jemma. An oldie but a goodie.

I make this 6 times a year it is the best thank you Gemma x

Best lemon curd recipe ever, thank you ❤🌹

I looked through a dozen videos for lemon curd before I found one where I didn't want to punch my own face listening to the person. She was personable, funny and obviously loves doing this. Oh and it`s delicious. 5 stars would recommend.

3 yemas 1 huevo

My curd came out too sour I don’t know what to do now ☹️

So many bloody eggs what about those who can't stand the eggy flavor that overwhelms the curd? 6 eggs holy moly ..

I LOVE you and.your recipes.i have made this many times but I would like to know if you can Freezer It thankyou

how many days it lasts in the fridge until it spoils

To anyone watching… this is my favorite lemon curd recipe!!!! PLEASE USE IT IT WORKS SO WELL EVERY TIME

I've done this recipe a few times, it's foolproof. Made some really nice meringue lemon tarts with this.

This taste SO good! I love lemon 🍋 and it’s the first time I have done this and I will never stop 😁😁😁😁😁😁

I used a metal bowl but mine is ruined

I love this recipe! Anytime I need to make lemon curd for a recipe, I always come back to this one. It’s delicious and foolproof

You should give cups not grams. This still is America.

I’ve made a three citrus curd with oranges, limes, lemons. Delicious!

Some people use only yolk, some use only whole egg. I was like... let me use some whole, some yolk. Then I found your video!

I’ve made this probably 50 times with all the kinds of citrus I can find and it’s never not turned out!! Incredible!! Even pomelo 😂

You deserve a Nobel prize for this recipe!

Do you have a written version or website with this recipe so I can save it easier?

Your cadence reminds me of Kerry Godliman from After Life on Netflix. I suppose it doesn't sound like a compliment to say "hey she's just like the dead lady on TV" but I assure you it is. 💖

Too chatty, and that schmatte is annoying. Wear something decent. Youre a lovely woman.

I realize this is an older video, but I wanted to say to anyone looking for the perfect lemon curd recipe that you can stop right here. Just made this - following Jemma's recipe and instructions to the letter, weighing my ingredients on a kitchen scale. It is absolutely fantastic. Not too sweet, not too tart, just buttery, lemony goodness. I'm from the USA, so I used superfine sugar I found at the grocery (we don't have caster sugar here) in the exact proportions, and it worked great. The recipe makes slightly less than two cups total. I plan on serving the lemon curd with crepes, whipped cream, and powdered sugar to my luncheon guests tomorrow. (That is if it makes it to the table.) It is that good! Thanks, Jemma, for a wonderful recipe. I will be making this again for sure. Delicious!

Thanks for video! Dig your Mcbess 🤙🏼

I love this recipe I’ve made it like 12 times. If you’re in the US though, be careful with your egg sizes! I’m pretty sure she’s using med-large eggs and if you use extra large eggs like me you can actually reduce the egg yolks by 1.

110ml lemon zest
110g sugar
60gm butter
5 egg yolk and 2 whole egg

Fantastic! and so funny. Thank you.

Hello, could you can the lemon curd? Thank you.

5 yolks, 2 whole eggs
Zest of 1 lemon
110ml lemon juice (ca. 3 lemons)
110g caster sugar

Put together, whisk over bain marie
Wheb thickening take off stove and stir in

60g cold chopped butter

I keep coming back to this and have to rewatch the ingredients part bc it's not in the description 😅

I made a pavlova and had some egg yolks left. So I thought I might try this lemon curd recipe. It's a great way to use up the yolkes and IT IS DLICIOUS 😍 Thank you sooooo much 😁

And now it's the 12th or thirteen time and I am sure it will be just as divine!

As I said, divine! Thank you, Jemma!

❤i did your recipe and its luscious and delicious!!! super super easy! ●1st time making ANY TYPE of curd ●1st time using a baine marie ●1st time making lemon curd.❤❤❤❤

How long does it last for in the fridge

This was the most bizarre recipe for lemon curd…making it so think she had to strain it? That’s because she made it far too thick to begin with (not enough lemon juice for 5 eggs)

Absolutely loved this recipe an explaining the do's an don'ts can't wait to try this.

This recipe is so 👍😃 !!! Thanks! I just used less sugar...

But mine didn’t go gloopy after simmering

how to get rid the eggy smell from lemon curd? 😅

Ingredients if possible in writing. 😕

she looks like kirsten dunst a bit :)

literally i want your accent 😭😭😭😭😭😭 its beautiful

Is there a certain temperature we're aiming for? As in to kill all of the possible salmonella?

Hahahah oh no!! I put 110g butter in it-oops-its utterly butterly delicious

I haven't seen you in a whiiiiile. So glad to have found you again. 😊

Tip: From a French pastry Apprentice**
i follow these ingredients with our recipe, however different ratio

Tip No.1 - Zest lemon directly to the cooking bowl!, That the secret ingredient!, When you squeeze citrus peel, you see all the vapors/ Oil!!. The key is to zest directly to the bowl in which you are cooking, so it captures all that delicious oil of the lemon along with the zest! , its such a waste to merely "add" the zest, you are loosing SO much flavor,!- SO important!

2. melt butter with sugar =+zest & juice, then cream eggs and secondary sugar separately.. never leave eggs with the sugar in a bowl, as the sugar burns and cooks the eggs!!,
what my patisserie calls for is, melt the lemon juice, Zest ( with oil!- zested directly to this po t!, with sugar)
3. Whip aforementioned EGGS+ SUGAR...SEPERATLEY!..once butter mixture is near boil ( do not burn sugar+ lemon juice~, be careful, we make large batches.. maybe my method is different )
3. ADD creamed eggs and sugar to the near boiling pot of the lemon juice,, zest, sugar & butter mixture..
4. Whisk, whisk, whisk!, (once eggs +sugar) are added.. do Not stop whisking, (imo, the harder the whisking, the thicker the lemon curd, )
... keep whisking until it ALL comes to a boil, ENSURING to scrape and reach all sides of the pot...Burning = Ruined :(
5. Strain - and press out left over into strainer, to capture all the zesty and oily goodness, ! Do NOT just strain and move on.. push the reminants against the strainer! ( then scrape the outside of the strainer, dop not miss this step, extract all you can..!) SOOO much flavor. in this....! this is KEY!,
You want all that flavour/oil of which you worked SO hard for~!


our recipe is,
.1kg butter
.1kg Sugar
.16 lemon zest- Zested DIRECTLY to this pot in which you're heating!! - CRUCIAL!
. The juice of these 16 Lemons
->>>Bring to boil - do not burn this mixture...


In the mean time ( Whilst aforementioned step is heating on the element in the pot)...>-
*in a Separate - Stand mixer bowl- *
24 Yolks +1 for good luck
+ 4 Whole eggs
1kg sugar,
......Mix with paddle OR better/ Whisk attachment..
( incorporate the eggs & sugar before mixing- do not allow YOLKS + 4 whole eggs to sit with the sugar..not even for 30 seconds!!, (Hand mix/ incorporate with the attachment ), then start mixer...

once butter/ sugar, zest and Juice mix in the heated pot is coming to a boil, add the creamed separate stand bowl ingredients.. = ( 24 yolks, 4 whole eggs + 1kg sugar) Directly to the heated pot, ,continuously whisk whisk whisk and do NOT stop, until this mixture thickens and reaches a boil + Au Veloi!!
take off heat and fill your Sucre based tarte shells :)

**Recipe,** - scale it down accordingly..
16 Lemon Zest-, Zested directly to pot! i repeat.. Do NOT waste the sweet oils, SO much flavor - secret & KEY ingredient! - **Crucial Step**...
the juice of these 16 zested lemons
1kg butter
1kg sugar
- to boil

Stand mixer-
24 Yolks
4 Whole Eggs
1 kg white granulated sugar

- incorporate stand mixture to heated pot once it starts to become boiling

whisk whisk whisk - until reaches boiling and has thickened, _ =Done :)

if anyone has tips for me, Please share :D I'm a learning apprentice :D <333333

10 year old video, went with the recipe, forget the 2 whole egg, put them in during making. Taste super. Great lemon curd recipe 😋 🎉😊

Hey, Jemma, another successful batch of sunshine. Ten years after. I am totally grateful to you!

Best recipe ever ❤